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Here’s Part 2 of Ravioli Extravaganza–Pea, Mint, and Parmesan raviolis!!

The ingredient combination for this filling was inspired by the amazing recipe for Ricotta Ravioli with Pistachios, Peas, Mint, and Parmesan, that I made this summer with my Aunt Mary Kay. Instead of being part of the pasta topping this time sweet peas, fresh mint, and salty Parmesan team up to make the filling inside the pasta.

First, you have to cook the peas, but you don’t want to overcook them. So, start by preparing an ice bath in your sink to shock the peas with, to make sure they stop cooking.

Bring a small pot of salted water to a boil. Add peas and flash cook them–30 seconds to 1 minute–until they are just tender. Pour them into a colander so the hot water drains out, then plunge the colander with the peas in it into the ice bath.

Using an ice bath to stop the peas from cooking will ensure that they're sweet, flavorful, and bright green! We eat with our eyes, too, right?

Roughly chop up the mint leaves, put them into a bowl, and add the peas, Parmesan, salt and pepper. Use a hand blender until the ingredients are combined. They should still be slightly chunky–you don’t want them pureed.

Crack open the egg and add a spot of water, milk, or cream (whatever you have in the fridge will work). Whisk it up with a fork. Voila, your egg wash, which will be the glue to hold your pasta sheets (eggroll wrappers) together.

Place an eggroll wrapper on a clean, flat surface. Use a brush to cover the pasta with a coating of egg wash. Put a small amount of pea filling in each of the four corners of the pasta sheet (be sure not to overstuff them–you’ll just end up with pea filling escaping into the water when you go to boil your ravioli). Then, take a second sheet and place it on top, pressing the edges down to seal. Use a knife to cut the sheet into your four raviolis. Repeat with remaining wrappers and filling. As your finished ravioli begin to stack up, douse a little olive oil on top of them so they don’t stick together.

Bring a pot of salted water to a gentle boil, and add a little bit of olive oil to the water (again, to prevent the ravioli from sticking together). Boil ravioli in small batches–should take about 2 minutes per batch–and remove with a slotted ladle or spoon.

To serve, drizzle with olive oil and sprinkle with parmesan ribbons. Adding some freshly ground black pepper on top is also delish!

Wow–I never would have put those flavors together, but this sounds fantastic! I love the way you are making raviolis with wonton skins. I worked in 3 star restaurants in New York at one point and some of the chefs that I worked with taught me that trick! They are not quite pasta, but as close to pasta as you can get without actually making pasta. Thanks!!